Traditional versus modern Chelo Kebab — which wins?

I've now had Chelo Kebab prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises barberries in the way the sofreh spread on the floor is the traditional Iranian dining setting. The sweet-sour with pomegranate character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Persian New Year nowruz celebration context for the traditional version adds meaning that plating alone can't provide. hot black tea with sugar with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.